Apple Cider Donut Cake

I didn’t plan on falling this hard for a cake. But the first time I made this Apple Cider Donut Cake, it stopped me in my tracks.

I had just pulled it out of the oven, the kitchen smelled like warm apples and cinnamon, and that golden crust was practically calling my name.

I didn’t wait for it to cool all the way. I tore off a warm piece with my hands, dipped it in the sugary bits on the plate, and just stood there like—wait… did I really make this?

It’s everything I love about an apple cider donut, only bigger, softer, and somehow better. No deep frying, no mess—just a simple bundt cake that comes out looking beautiful all on its own.

The crumb is soft and tender, the flavor is full of cozy fall vibes (without going overboard), and the cinnamon-sugar on top gives it that sweet little crunch I can never resist.

I’ve made it for casual afternoons, surprise guests, even just because I had apple cider in the fridge. No one ever says no to a slice. And honestly?

I hope they don’t. Because this is the kind of cake that tastes best when it’s shared—with coffee, with stories, or just with quiet bites and happy eyes.

If you’re into cakes that taste like someone baked them with actual love (and not just boxed mix and good intentions), this one’s for you.

Table of Contents

Apple Cider Donut Cake Recipe

Ingredients

For the Cake:

2 ½ cups (315g) all-purpose flour (sifted)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 ¾ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup (240ml) apple cider (reduced to ½ cup)
½ cup (120ml) whole milk (room temperature)
1 teaspoon pure vanilla extract
½ cup (115g) unsalted butter (softened)
¼ cup (60ml) neutral oil (such as sunflower or canola)
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs (room temperature)

For the Cinnamon-Sugar Coating:

4 tablespoons unsalted butter (melted)
½ cup (100g) granulated sugar
1 ½ teaspoons ground cinnamon

Instructions

Pour 1 cup apple cider into a small saucepan. Simmer over medium heat until it reduces to ½ cup (this concentrates the flavor). Let it cool completely before using.
Preheat your oven to 325°F (163°C). Generously grease a 10- or 12-cup Bundt pan with softened butter, making sure to get into every ridge. Lightly dust with flour and shake out the excess. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a measuring cup or small bowl, whisk together the cooled reduced apple cider, milk, and vanilla extract.
In a large mixing bowl, beat the softened butter, oil, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides.
Beat in the eggs one at a time, mixing well after each addition. The mixture may look slightly curdled, but that’s fine.
On low speed, add the dry ingredients in three additions, alternating with the apple cider mixture (start and end with dry). Mix just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
Let the cake cool in the pan for 10–15 minutes. Then gently loosen the edges with a spatula or knife and invert it onto a wire rack to cool completely.
Once the cake is fully cool, brush the entire surface with the melted butter using a pastry brush. Immediately sprinkle the cinnamon-sugar mixture generously over the cake, patting gently to help it stick to the sides and ridges. Shake off excess sugar.
Store the cake covered at room temperature for up to 3 days. The texture gets even softer the next day, just like real apple cider donuts.

How Do I Make Apple Cider Donut Cake From Scratch?

Making it from scratch is easier than it sounds—just follow the right steps, and don’t rush the mixing.

Use reduced apple cider: Boil it down to intensify the flavor. Start with 1 cup, reduce it to ½ cup.
Don’t skip room temperature ingredients: Butter, eggs, and milk blend better and make the cake texture softer.
Cream butter and sugar well: This adds air to your batter and keeps the cake light.
Alternate dry and wet ingredients: Add them in parts to avoid overmixing.
Use a well-greased bundt pan: Helps the cake release easily without breaking.
Cool fully before adding cinnamon-sugar: This keeps the sugar coating from melting or getting sticky.

Why Does My Apple Cider Donut Cake Turn Out Dry?

Dry cake is usually the result of too much flour or overbaking.

Too much flour: Always spoon and level the flour—don’t scoop it with the cup.
Baking too long: Check the cake 5 minutes before the recommended time. A toothpick should come out clean with a few moist crumbs.
Oven running hot: Use an oven thermometer to check the real temperature.
Overmixing the batter: Mix only until everything is combined.
Not enough fat or moisture: Stick to the exact measurements of butter, oil, and cider.

Is It Okay To Skip The Cinnamon-Sugar Coating?

Yes, you can skip it—but you’ll lose some of that classic donut flavor.

Dust with powdered sugar: Light and simple, adds a nice look.
Brush with a cider glaze: Mix reduced apple cider and powdered sugar for a quick drizzle.
Serve with a scoop of vanilla ice cream: Adds sweetness if you’ve skipped the coating.
Top with a light cream cheese glaze: For those who like a little tang.

Can I Make This Cake Without Eggs?

Yes, you can—but it needs the right replacement to keep the texture right.

¼ cup applesauce: Keeps it soft and adds extra apple flavor.
¼ cup plain yogurt: Adds moisture and keeps it rich.
1 tablespoon vinegar + 1 teaspoon baking soda: Helps the cake rise without eggs.
¼ cup mashed banana: Works well but adds a slight banana flavor.

Is It Possible To Make This Cake Gluten-Free?

Yes, you can make it gluten-free with the right flour and small adjustments.

Use a 1:1 gluten-free flour blend: Look for one that includes xanthan gum.
Let the batter rest for 15–20 minutes: This helps the flour hydrate and improves texture.
Don’t overbake: Gluten-free cakes can dry out fast. Start checking early.
Use extra moisture if needed: A tablespoon of sour cream or yogurt can help.

How Do I Make The Cake More Moist?

If your cake feels too dense or dry, these small changes make a big difference.

Add a mix of butter and oil: Butter gives flavor, oil keeps it moist.
Use sour cream or yogurt: Just a few tablespoons can improve texture.
Don’t overbake: Take it out as soon as a toothpick comes out mostly clean.
Store it properly: Wrap it well and keep it covered at room temperature.
Use fresh ingredients: Old flour or baking powder can ruin the texture.

Can I Make This Cake With Boxed Cake Mix?

Yes, you can! It won’t be exactly like scratch-made, but it can still be delicious.

Start with a yellow or spice cake mix: These work best with apple cider flavor.
Replace water with apple cider: This adds that apple flavor instantly.
Add 1–2 teaspoons cinnamon + ¼ teaspoon nutmeg: Boosts donut-style taste.
Use melted butter instead of oil: Gives it a richer flavor.
Add an extra egg: Makes it fluffier and more like homemade cake.
Finish with cinnamon-sugar coating: Gives it that classic donut feel.

Can I Freeze Apple Cider Donut Cake?

Yes, this cake freezes well and stays soft after thawing.

Let it cool completely first: Freezing warm cake ruins the texture.
Wrap tightly in plastic and foil: Double wrap to prevent freezer burn.
Freeze without cinnamon-sugar topping: Add it fresh after thawing.
Label with the date: Use within 2–3 months for best flavor.
Thaw at room temperature: Don’t microwave—it makes the cake soggy.